Rutherford Sauvignon Blanc

Heirloom Tomato & Burrata Salad

Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!

ngredients
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves

Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.

Preheat your oven to 375*F.  Place bread, 2 Tablespoon of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.

Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl.  Spread the whipped burrata evenly onto 4 plates.  Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.  Enjoy!

Serves 4

Summer Squash Spaghetti with Halibut

Summer Squash Spaghetti with Halibut 1922 1200 Round Pond Estate

Summery, elegant, and delicious, Chef Jamie Prouten has created a gorgeous dish that is full of garden-fresh flavors that pair wonderfully with our Rutherford Estate Sauvignon Blanc.

Ingredients
24 oz halibut, divided into 4-6-oz portions
3 zucchini
3 yellow squash
2 Tbsp Round Pond Estate Italian Olive Oil 
2 tsp salt
½ tsp pepper
For the pesto vinaigrette
2 cups basil leaves
1 Tbsp pine nuts
¼ cup Parmesan cheese, grated
1 garlic clove
1 cup Round Pond Estate Italian Olive Oil
3 Tbsp lemon juice
3 Tbsp Round Pond Sauvignon White Wine Vinegar
1 Tbsp salt
For the herb bread crumbs
2 cups large diced Italian bread
3 Tbsp Round Pond Estate Italian Olive Oil
2 tsp salt
½ tsp pepper
1 cup Italian parsley leaves         

For pesto vinaigrette, place basil, pine nuts, parmesan and garlic in a food processor. Turn on and slowly add the oil. Once all the oil is incorporated, pour the pesto into a mixing bowl and add lemon juice, champagne vinegar, and salt. Set aside.

For the herb bread crumbs, preheat your oven to 350F . Place all ingredients into a food processor and process until the bread crumbs are to your desired size.  Place bread crumbs on a baking tray and bake until crispy. Time will vary depending on how large or small your crumbs are.  Remove tray from oven but keep it on as you will be using it shortly for the halibut.

Using a mandolin with the julienne blade attached or a vegetable spiraler, slice the zucchini and yellow squash lengthwise so that it looks like spaghetti.  Heat olive oil in a pan and add squash, 2 teaspoons of salt and ½ teaspoon of pepper. Cook until soft like spaghetti, approximately 5 to 6 minutes.

While squash is cooking, warm a sauté pan until hot and sear the halibut. Sear on one side and place in a 350F oven for 6 to 8 minutes. Once the fish and squash are ready, divide them amongst 4 pasta bowls by first twirling the squash like spaghetti onto a large fork and placing it in the middle of the bowl. Place a piece of fish on top, sprinkle it with bread crumbs, and spoon about 2 tablespoons of the pesto vinaigrette over the top. Enjoy!

Serves 4

Brassica Salad

Brassica Salad 2048 1445 Round Pond Estate

This beautiful Brassica Salad is as bright and colorful as summer itself and pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
1 cup cheddar cauliflower, sliced thin
1/2 cup toasted pistachios
1/2 cup golden raisins
1/2 cup parsley leaves
1/2 cup Meyer lemon vinaigrette
2 Tbsp Round Pond Infused Chili Oil

Place all ingredients except chili oil in a large bowl and toss together.  Let marinate for about 15 minutes and then place in a serving bowl and drizzle with chili oil.  Enjoy!

Serves 4

Meyer Lemon Vinaigrette

Meyer Lemon Vinaigrette 1200 750 Round Pond Estate

This sunny and flavorful vinaigrette works well as a marinade and as a dressing for any salad that could use the sweet acidity of the magical Meyer Lemon.

Ingredients
2 Tbsp shallots, minced
1 cup Meyer lemon juice
1 tsp dijon mustard
2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Meyer Lemon Oil
1 1/2 Tbsp salt

Combine shallots, Dijon, lemon juice and salt in a bowl.  Slowly add the oils while whisking until all the oil is incorporated.  Store in an airtight container in the refrigerator until ready to use, allowing to come to room temperature first.  Enjoy!

Cauliflower and Potato Gratin

Cauliflower and Potato Gratin 1200 750 Round Pond Estate

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower.  Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!”

Ingredients 
1 small head cauliflower, 1.5-2 lbs, washed and cut into florets
5 medium Yukon gold potatoes, washed and cut into 1/3 inch rounds
1/2 white onion, thinly sliced
1 cup cream
1 tsp grated nutmeg
2 tsp kosher salt
freshly ground black pepper to taste
2 Tbsp all-purpose flour (optional)
1 cup grated Gruyere or sharp cheddar cheese
1/2 cup grated Parmesan cheese
3/4 cup Panko breadcrumbs
2 Tbsp + 2 Tbsp butter (keep separate)
chopped parsley for garnish

Preheat oven to 400 F.  Using 2 tablespoons of butter, grease a casserole dish.  In a medium sauce pot, scald cream with onions, nutmeg, salt, and pepper.  Add cauliflower to cream mixture, simmer gently until al dente (do not overcook).

Remove cauliflower and onion from cream, reserving cream to make gratin.  Add potatoes to cream mixture, and cook potatoes until just tender.

Remove potatoes from cream, and arrange in the buttered casserole dish along with cauliflower and onions. Sprinkle cauliflower, potatoes, and onions with flour (if using), and sprinkle Gruyere or cheddar over top.  Pour remaining cream mixture evenly over casserole, and top with Panko breadcrumbs, Parmesan cheese, and dot with remaining 2 tablespoons of butter.

Bake at 400F for 20-30 minutes until bubbly, golden brown, and crispy on top.  Sprinkle with chopped parsley for color.  Let cool at least 15 minutes before serving.  Enjoy!

Serves 6-8

Cauliflower Potage

Cauliflower Potage 1200 750 Round Pond Estate

Earthy and elegant, this creamy cauliflower soup is a “wow” for a dinner party.  Leave out the roasted apples and it’s easy enough for a weeknight. Pair with our Rutherford Sauvignon Blanc.

Ingredients
1 lb Yukon Gold Potatoes, diced
2 cloves garlic, chopped
3 large heads cauliflower, diced
Salt and pepper to taste
2 golden delicious apples, peeled and diced
4 Tbsp butter, divided
8 oz chanterelle mushrooms, cleaned
2 Tbsp tarragon, chopped
1 Tbsp shallot, minced
2 Tbsp Round Pond Extra Virgin Italian Olive Oil

Par-boil potato and garlic together until fully cooked.  Remove potato and garlic and reserve.

Prepare steamer.  In batches, steam all cauliflower until knife tender.  Place immediately into food processor and puree until smooth.  Pass through fine mesh sieve (for consistency).  Add potato if needed to thicken. Season with salt and pepper to taste.  Keep warm over low heat.  Preheat oven to 375F.

Toss apples with butter and salt and pepper and roast in oven for 15 minutes.  Toss and roast 10 minutes more. Keep warm.

Heat a nonstick sauté pan over high heat.  Add 2 tablespoons butter and heat until foamy.  Add mushrooms, season with salt and pepper and 1 tablespoon tarragon and cook for 3 minutes, tossing often.  Add shallot and cook 1 minute more. Keep warm.

Place hot soup into bowls.  Add apples, chanterelles, and remaining tarragon as garnishes and drizzle with Italian Olive Oil.  Enjoy!

Serves 6

Crostini With Mission Figs & Ricotta

Crostini With Mission Figs & Ricotta 1200 750 Round Pond Estate

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy an elegant pairing for our Rutherford Sauvignon Blanc.

Ingredients
1 French baguette
Round Pond Italian Varietal Extra Virgin Olive Oil
6 oz ricotta cheese
2/3 lb prosciutto
6-8 black mission figs, sliced into quarters
Fresh cracked black pepper
Round Pond Blood Orange Olive Oil

Preheat oven to 375 degrees.  Slice the baguette into very thin slices.  Toss with olive oil and kosher salt.  Bake in preheated till golden brown and crunchy.

Cut prosciutto into sizes that will fold and fit onto the crostini slices.  Spread 1 Tbsp of fresh ricotta on each of the toasted crostini.  Place one piece of prosciutto, sprinkle with fresh cracked pepper.  Top with one slice of fig and drizzle with Blood Orange Olive Oil.  Ready to serve immediately.  Enjoy!

Makes approximately 24 pieces

Fennel and Orange Salad

Fennel and Orange Salad 1200 750 Round Pond Estate

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate.  It pairs perfectly with our Rutherford Sauvignon Blanc.

Ingredients
3 bulbs fennel, sliced thinly
½ cup lemon juice
¼ cup radish, sliced thinly
1 cup Round Pond Blood Orange Olive Oil
¼ cup lemon juice
1 tsp tarragon, chopped
1 cup orange segments
½ cup Blood orange segments
Salt & White Pepper, as needed

Trim off green fronds from fennel bulbs.  Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain.  Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel.  Cover and refrigerate overnight (or at least two hours).

Drain fennel, and pat or spin dry. Toss with radish. Then combine Round Pond Blood Orange Olive Oil, lemon juice and tarragon and whisk together.  Dress fennel, season with salt & white pepper to taste, and add orange segments and serve.  Enjoy!

Serves 6

roasted-corn-salad

Roasted Corn Salad

Roasted Corn Salad 1200 750 Round Pond Estate

This corn salad is a perfect addition to any summer dinner table or as a picnic salad.  It’s fun, fresh, and colorful…and did we mention super tasty? Pairs wonderfully with our Rutherford Sauvignon Blanc

Ingredients 
6 fresh corn on the cobs, shucked and cut from the cob
1/3 cup champagne vinegar
1 lime, juice and zest
1 tsp chopped jalapeno
1/8 tsp cinnamon
2 tsp sugar
3 glugs hot pepper sauce
1/8 tsp ancho chili powder
3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups arugula
kosher salt
freshly ground black pepper
1/2 red onion, chopped fine
2 jalapenos, seeded and chopped fine
1/4 cup cilantro, chopped fine
1 large cucumber, peeled, seeded and chopped
1 can black beans, drained and rinsed
4 red tomatoes, seeded and diced
1 cup pecans, toasted and chopped
queso fresco cheese, crumbled

Preheat oven to 350 degrees. On a baking sheet, place the pecans in the oven until fragrant and golden in color. Remove from oven, let cool and chop. Raise the temperature of the oven to 400 degrees. Toss all corn with 3 Tbsp Italian olive oil and generously add salt and pepper. On a baking sheet, roast corn in the oven until it takes on a golden color. Remove from oven and let cool.

For the dressing, take 1/2 cup of the roasted corn and put in a blender, then add champagne vinegar, lime juice, and zest, jalapeno, spices and sugar, hot pepper sauce, salt and pepper and blend until smooth.  Keep the blender going and slowly pour 3 Tbsp Italian olive oil.  Adjust seasonings to taste.

In a large bowl, toss roasted corn, onion, jalapeno, cilantro, cucumber, black beans, and tomatoes with dressing. Evenly coat ingredients, you might have extra dressing.  Plate the corn salad on a bed of arugula and garnish with pecans and queso fresco cheese.

Serves 4-6

Steamed Mussels With Vadouvan Spice

Steamed Mussels With Vadouvan Spice 1200 750 Round Pond Estate

This fantastic Steamed Mussels with Vadouvan Spice dish is full of teasing flavors to excite your palate.  Smoky spice is enhanced with the bite of jalapeno and tempered with a light white wine, shallot, and garlic broth.  Pair with our delightful Rutherford Sauvignon Blanc for an easy and elegant supper to remember.

Ingredients
8 slices sourdough bread
3 pounds fresh mussels
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 
2 each shallot, thinly sliced
6 each garlic cloves, thinly sliced
1 each jalapeno, thinly-sliced rings
1 ½ cup white wine 1 cup heavy cream
3 Tbsp Vadouvan spice
2 each lime, quartered
8 sprigs cilantro
2 Tbsp Round Pond Infused Chili Oil 
salt & pepper

Drizzle the sourdough bread slices with Italian Varietal Extra Virgin Olive Oil and season them with salt and pepper.  Place on a grill and lightly char them until they are crispy on the outside but soft on the inside.  Slice diagonally in half. Set aside until the mussels are ready.

Next, start the mussels by adding about a tablespoon of oil to a large, flat-bottom pan. Add the sliced garlic, shallots, and jalapenos.  Cook on medium heat for about 2 minutes, then add the mussels.  Turn the heat to high and toss the mussels around in the pan.  Once the pan is hot, add white wine and cover pan until the mussels steam themselves open.  Once open, add the cream and Vadouvan spice.  Let mussels cook in the cream and Vadouvan for about 3 minutes, then season the broth to your liking with salt and pepper.

Scoop mussels into 4 large bowls, adding equal amounts shellfish and broth to each bowl.  Garnish each bowl with a couple lime wedges, cilantro sprigs, Infused Chili Oil and the grilled bread.  Enjoy!

Serves 4

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